Montasio Cheese vs Tomme des Pyrénées Cheese

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.

What Is Montasio Cheese?

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

What Is Tomme des Pyrénées Cheese?

Tomme des Pyrénées is a mild pressed cheese from the French Pyrenees, made from raw or pasteurized cow's milk. It is known for its supple paste, slightly salty taste, and the black or gold wax skin that covers many wheels.

What's the Difference Between Montasio Cheese and Tomme des Pyrénées Cheese?

• Milk type: Montasio Cheese (cow's milk), Tomme des Pyrénées Cheese (Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk))
• Milk treatment: Montasio Cheese (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
• Texture: Montasio Cheese (Elastic to crumbly and hard), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
• Rind: Montasio Cheese (natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
• Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
• Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)

Side-by-Side Comparison

Taste Comparison: Does Montasio Cheese Taste Like Tomme des Pyrénées Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Tomme des Pyrénées Cheese at minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Can You Substitute Montasio Cheese for Tomme des Pyrénées Cheese?

Montasio Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.

Which Is Better, Montasio Cheese or Tomme des Pyrénées Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.

Frequently Asked Questions

Is Montasio Cheese the same as Tomme des Pyrénées Cheese?

No, they're distinct cheeses. Montasio Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Is Montasio Cheese similar to Tomme des Pyrénées Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Montasio Cheese for Tomme des Pyrénées Cheese?

You can, but expect a shift in richness and milk character.

Does Montasio Cheese taste like Tomme des Pyrénées Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

What is Tomme des Pyrénées Cheese made of?

Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk (heat-treated or raw), using coagulating enzyme (not limited to animal rennet) rennet. It's typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Which should I choose, Montasio Cheese or Tomme des Pyrénées Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.